You know I never pass up a good Paula Deen recipe. This one is yummy. I’m into casseroles and soups this time of year. January and February are really the only two months it’s cold in Texas. It may be a little early for some of you who had dressing for Thanksgiving or Christmas to want to try this, but I didn’t have dressing either time so I’m ready.
Lady and Sons’ Chicken in Wine Sauce
- 4 large skinless boneless chicken breasts
- 4 tablespoons butter, melted, plus more for casserole
- Kosher salt and freshly ground black pepper
- 6 ounces (about 8 slices) Swiss cheese
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1/4 cup white wine
- 1 cup herb-flavored stuffing mix, crushed
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
*Cook’s Note: If desired use more butter.
